In a large non-reactive bowl,
prepare a marinade with the lemon juice, onions, salt, pepper,
minced chile, and the 1/4 cup peanut oil. Place the chicken
pieces in the marinade, making sure that they are all well
covered, and allow them to marinate for at least 2 hours in the
refrigerator.

Preheat the boiler. Remove the
chicken pieces, reserving the

marinade, and place them in a
shallow roasting pan. Broil them until they are lightly browned
on both sides. Remove the onions from the marinade. Cook them
slowly in the remaining 1 tablespoon oil in a flameproof 3-quart
casserole or dutch oven until tender and translucent. Add the
remaining marinade and heat through. When the liquid is
thoroughly heated, add broiled chicken pieces, pricked chile,
olives, carrots, mustard, and water. Stir to mix well, then bring
the yassa slowly to a boil. Lower the heat and simmer for about
20 minutes, or until the chicken is cooked through. Serve hot
over white rice.